Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed

Autor:	Olajumoke Josephine Matthew, A Audu Jigam, O. B. Ocheme, Abubakar Ndaman Saidu
Rok vydání:	2021
Předmět:	Moringa Germination Chemistry General Chemical Engineering Boiling General Chemistry Food science Food Science
Zdroj:	Journal of Food Processing and Preservation. 46
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.16052
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8788eb413dbfd81da369d72a3254f897 https://doi.org/10.1111/jfpp.16052 Zobrazit plný text záznamu